Vegetarian Lo Mein

Name: Vegetarian Lo Mein
Ingredients: 8 ounces whole wheat spaghetti; 2 cups frozen edamame (shelled soybeans); 2 scallions, thinly sliced; 2 tablespoons vegetarian oyster sauce; 2 tablespoons rice wine vinegar; 1 1/2 tablespoons reduced sodium soy sauce; 1 teaspoon sugar; 1 teaspoon toasted sesame oil; 1 pinch crushed red pepper flakes (to taste); 2 teaspoons canola oil; 2 medium carrots, cut into matchsticks; 2 small red bell peppers, cut into matchsticks

12 ingredients

3 steps

Ingredients

8 ounces whole wheat spaghetti
2 cups frozen edamame (shelled soybeans)
2 scallions, thinly sliced
2 tablespoons vegetarian oyster sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons reduced sodium soy sauce
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 pinch crushed red pepper flakes (to taste)
2 teaspoons canola oil
2 medium carrots, cut into matchsticks
2 small red bell peppers, cut into matchsticks

Directions

1

Bring a large pot of water to a boil. Add spaghetti and cook, according to package directions. Meanwhile, place frozen edamame in colander in sink. Drain pasta into colander, over edamame.
2

Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.
3

Heat canola oil in a large nonstick skillet over high heat. Add carrots and bell peppers and cook, stirring often, until slightly softened, 3 to 4 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.